Healthy mock-nutella: homemade, three ingredients, no refined sugars or vegetable fats (which happen to make up most of the contents of actual Nutella)….RECIPE


150 g hazelnuts

1.5 tbsp cacao powder

1 tbsp agave syrup (or some other liquid sweetener)

Super quick peanut noodles

how fast this recipe takes to cook simply depends on what type of noodles are used and how long they take to cook. i use fresh thin egg noodles, which take about a minute-ish in boiling water, so for me the recipe takes about five minutes to complete. any type of noodles will work though, including rice noodles (for GF) or ramen (with the spice pack removed). 


  • 1 serving of noodles
  • 1 egg
  • 1 heaping tablespoon of peanut butter (or almond butter) 
  • 1/2 tablespoon of hoison sauce (hoison is preferred but teriyaki would probably do the trick)
  • handful of greens (such as bok choy, chard, or spinach) (optional)
  • olive oil

Start boiling your water in a small saucepan. Cook your noodles according to package instructions. 

Put peanut butter and hoison sauce in the bowl you’ll be eating out of. Mix them together so they are pretty much incorporated. 

Heat a small saucepan. When it’s hot, add olive oil, and then crack your egg. Cook it sunny side up, so the yolk is nice and soft. (If you’re not sure how to do this, there are a lot of helpful YouTube videos, just try searching “perfect sunny side up eggs.” There’s even some on how to do this in a microwave.)

When you noodles are about 30 seconds away from being done, add you’re greens if you’re using them. After 30 seconds, strain the noodles and greens, and add them to your bowl with the peanut sauce. Add the egg on top. Break the yolk and mix it around with the noodles, making sure that everything gets coated in the peanut sauce and yolk. Then go ahead and eat!

[Note: if you plan on omitting the egg or cooking it so that the yolk isn’t soft, then I’d recommend adding a little bit of liquid to the peanut butter/hoison mixture, so that it’s thin enough to spread across the noodles. I wouldn’t add anymore than a tablespoon of liquid!]

Been wanting to be a full time vegetarian for a about a year now, I’ve cut down about 90ish% of my meat consumption, but sometimes this is all I see. #failvegetarian #sheep #meat #vegetarian #griz #grizandnorm #art #artistontumblr #artistoninstagram #illustration #illustration #painting #cellvynil #acrylic #illustrationboard #minipainting

Spinach and Artichoke Pasta

Unfortunately, this is not a low-spoons recipe, since there’s a lot going on in the kitchen, but it’s pretty cheap (I, as a college student, make it probably every other week) and really filling. This recipe has been adapted slightly from the Damn Delicious blog. The original can be found here.


  • 1 small onion, diced
  • 2 garlic cloves, minced (or 1 teaspoon pre-minced garlic)
  • 2 tablespoons oil (vegetable, olive, etc.)
  • 2 tablespoons flour 
  • 3/4 cup chicken or vegetable broth/stock
  • 1 cup milk
  • 1/2 cup shredded pepper jack cheese (pepper jack is a tiny bit spicy, so you can use Monterey jack if you don’t want any of the spice)
  • 1/2 cup Parmesan cheese (I personally like the grated stuff that comes in a plastic can, but shredded works too!)
  • 1/2 block frozen spinach (about 5 ounces), defrosted
  • 1/2 can artichoke hearts, drained and chopped
  • 1/2 box pasta (shorter shapes like rotini, penne, and mostaccioli work the best—I don’t suggest longer shapes like spaghetti because it’s a bit tricky to eat)
  • Salt and pepper, to taste


  1. Prep the veggies! Dice the onion. Mince the garlic. Pop your spinach in the microwave for a couple minutes to defrost it, then try to squeeze as much of the water out as you can by putting it in a clean kitchen towel (or a lot of paper towels) and wringing it out. Roughly chop the artichokes.
  2. Bring a pot of salted water to a boil and cook your pasta. Cooking times vary depending on the brand and shape/size, so follow the instructions on the box. Drain the pasta if it’s done cooking before your sauce is.
  3. While the pasta is cooking, heat 2 tablespoons of oil over medium-high heat in another large pot. Once hot, add the onions and the garlic. Stir frequently. Cook until they start to get soft and kind of clear (about 3-5 minutes).
  4. Sprinkle 2 tablespoons of flour over the onions and whisk. It’ll clump up really quickly and look weird, but that’s what it’s supposed to do. :) Cook for about a minute.
  5. Pour in the broth/stock and whisk until there are no more clumps.
  6. Pour in the milk and bring it up to a simmer (a gentle but consistent bubble).
  7. Add the spinach and artichokes. Let it cook for 2-3 minutes.
  8. Add both of the cheeses*. Turn off the stove. Stir everything around so the cheese melts.
  9. Add your drained pasta and stir gently to incorporate everything. Add salt and pepper to taste. (I don’t add any salt, because the broth/stock and the cheeses have a lot of salt in them already. I do add a little bit of pepper though.)

*OPTION 1: Set aside some of the cheese (or use a little extra) and put it on top of your finished dish. If you’re feeling especially fancy, pour everything into an oven-safe dish, sprinkle the extra cheese on top, and broil it for just a couple of minutes until the cheese gets all bubbly and golden brown.

OPTION 2: This particular adaptation happens to be vegetarian, but the original recipe adds bacon. While bacon is great, I almost never want to cook it because it takes forever and it’s kind of a hassle. But if you’re feeling up to it, go ahead! I’ve also made this with leftover shredded chicken to bulk it up a little, adding it in with the spinach and artichokes to warm it up. Italian sausage, chorizo, or cubed ham would probably be yummy with this too.

This makes two meals for me, but they’re kind of big portions. If you only eat a little at a time or are using this as a side dish, you can get more like 4 servings out of it.